Ireland play Italy in a World Cup game - so theres an Italian flafour on the show today
Dermot Eviston reflects on selling Irish Meat in Italy
Black Truffle Festival at Bellagio - Bellagio Restaurant in Terenure, Dublin 6 is celebrating Italian Black Truffle Season during a month-long Black Truffle Festival taking place from 13 October - 8 November. Head Chef, Luca Rosati (originally from Umbria, one of the best black truffle regions in the world), is passionate about the delicacy and has commissioned a friend back home to go truffle hunting with his dog to get enough supplies for use in the Dublin restaurant.
Above: Luca Rosati with truffle dish and a scallop & black truffle dish (see the recipe below)
Truffle Tips from Head Chef Luca Rosati, Bellagio Restaurant
Luca recommends European truffles over the Asian varieties and says the best black truffle is the Italian winter truffle. "Inside is
really black, with only a few white specks". He also suggests it be shaved over a dish just at the end of cooking: "Black truffles should just be barely heated to release their aroma".
Scallops with Truffle (see image above right)
Allow 3 or 4 scallops per person. Remove the coral from the scallops (or get your fishmonger to do it).
Season them with salt and black pepper. Heat some good quality olive oil.
Add the scallops and cook over a high heat for 2 minutes to caramelise.
Remove from the heat (they will continue cooking while off the heat).
Drizzle black truffle oil over the scallops while they are still
warm and garnish with a sprig of flat leaf parsley.
If you have it shave some fresh black truffle on top. Serve immediately.
We also hear about a new TV series called The Way We Worked - narrated by someone called Damian O Reilly !!!!!!!
And Donna O Sullivan visits a Donkey Sanctuary in Cork